 ZUCCHINI FRITTATA 1 tablespoon extra virgin olive oil 2 medium (10 ounces) zucchini, thinly sliced 1/2 cup chopped red bell pepper 2 green onions, sliced 1 clove garlic, minced 1/2 cup Mrs. Cubbison's Cheese & Garlic or Onion & Garlic Croutons 4 eggs 1/3 cup milk 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1/3 cup shredded Parmesan cheese In medium oven-proof skillet, heat oil, add zucchini, red pepper, green onions and garlic. Saute until tender, and zucchini begins to brown, about 5 minutes. Sprinkle with croutons. Beat eggs with milk, oregano, salt and pepper. Pour over vegetable mixture. Sprinkle with cheese. Bake at 350 degrees 15 minutes or until eggs are set. Cut into wedges to serve. Makes 4 servings. |
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